Lynn Tripp

“Helping students better understand how science applies to food will, ultimately, make them better chefs. It will also encourage them to think analytically, as well as creatively, outside the box.”

Bio

I’m Professor Lynn Tripp. I teach food science in the culinary science program at JWU’s College of Culinary Arts.

To stay relevant in industry, I serve on the education committee for the international chapter of the Research Chefs Association (RCA). I’m also on the board of the New England chapter of Research Chefs.

Every year I take a group of students to their annual conference, which is held throughout the country — this year, we just got back from Puerto Rico — where they compete in a culinary competition. We’ve won first place 5 times, 2nd place 4 times. The RCA is an organization that blends culinary arts and food science, which is extremely relevant today as we’re moving into chefs in the food industry.

Professional Experience + Consultation

Cranberry Marketing Committee 2002-present Invited member of the National Health Professionals Speakers Bureau for the Cranberry Marketing Committee. The Speakers Bureau is a network of experts on cranberries who are available to disseminate current, credible information regarding the health benefits of cranberries. As a member, I respond to speaking requests as well as local media requests for interviews on cranberries and human health and culinary functionality.